Bruleed Pumpkin Beer Pie

Bruled Pumpkin Beer Pie using @DogFishBeer

 

I know what you’re thinking.

You think that I put a Pumpkin Ale in that pie. It’s a fair assumption, and not a bad route to take when beerifying (that’s a word) a pumpkin pie. Sure, you can use that. Go ahead, be my beer-cookin’ guest, it’s not a bad choice. But for this I wanted to play up those brown sugar flavors with a nice barrel aged brown ale. So that’s exactly what I did.

Brown ales don’t get enough air time. They are often forgotten in the beer-of-the-moment hype. Browns are the George Harrison’s of the beer world. The Willem Dafoe’s of the beer world.

But brown ales have a lot of potential, a lot of great flavors, a lot of depth.  Especially when they’ve been aged in a bourbon barrel. Like this Palo Santo Marron from Dogfish Head which has unleashed that underrated brown ale potential in a way that will remind the Beer Snobs that it’s here to play. Or make pies. Or maybe both.

Bruled Pumpkin Beer Pie @DogFishBeer

 

Bruleed Pumpkin Beer Pie

Ingredients

  • 1 Pale ale pie crust
  • ¾ cup heavy cream
  • 2/3 cup packed golden brown sugar
  • ½ cup white sugar
  • 5 large egg yolks
  • ¾ cup brown ale (preferably a barrel aged brown ale)
  • 1/2 teaspoon salt
  • 2 cups of pumpkin purée
  • 1 tbs cornstarch
  • 2 teaspoons of cinnamon
  • ¼ teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 tsp vanilla extract
  • White sugar for brulee topping (about 3 tbs)

Directions

  • Preheat oven to 375.
  • Roll the pie dough out on a lightly floured surface and line a 9-inch pie pan. Place in the fridge to chill until the filling is ready.
  • In a pot over medium heat, add the cream. Heat until the cream starts to bubble around the edges.
  • In a large bowl whisk together the white sugar, brown sugar and egg yolks. Whisking continually, slowly pour the hot cream into the eggs. Whisk until well combined.
  • Add the remaining ingredients (other than the brulee sugar), whisk until well combined.
  • Pour into the prepared pie pan.
  • Bake at 375 for 50-60 minutes or until the filling puffs slightly and has set around the edges (the center will still be wobbly). Chill until set, at least 4 hours.
  • Just prior to serving, sprinkle the remaining white sugar over the top of the pie in an even layer. Using a culinary torch brulee the sugar until melted and turned a dark amber color.
http://thebeeroness.com/2013/11/15/bruleed-pumpkin-beer-pie/

For this recipe I use The Pale Ale Pie Dough 

Bruled Pumpkin Beer Pie @DogFishBeer

7 thoughts on “Bruleed Pumpkin Beer Pie

  1. This is one heck of a pie! Lovely! Funny, my local microbrewery (if you’re ever in Montreal you totally need to drop me a line) did an amazing brown ale tasting in July! They did a bunch of fun beer+cheese pairings and they had a barrel aged ale that totally blew my mind!!! If I can get my hands on it this will be on my weekend menu!! xoxo

  2. Pingback: 10 Ways to Cook with BEER! | Love Beer, Love Food

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